These börek rolls are filled with spinach and Turkish white cheese, wrapped in yufka and baked. Their colorful appearance when sliced may appeal to children who are reluctant to eat vegetables.
Mix the well-drained spinach with the crumbled cheese and egg.
Lightly brush the yufka with melted butter, spread the filling along one edge, and roll it up tightly.
Arrange the rolls on a greased baking sheet. Brush the tops with butter and sprinkle with nigella seeds. Bake in a preheated 180°C / 355°F oven for about 30 minutes, until golden on top.
Let the rolls rest for a few minutes after removing them from the oven, then slice them on the diagonal.
Important: After boiling the spinach, squeeze it firmly by hand to remove as much water as possible; otherwise, the yufka may become soggy and tear while baking. Allergens: contains gluten (from the yufka), milk and dairy products, and eggs. The roll can be assembled and refrigerated for up to one day before baking.
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